Abstract
ABSTRACTWater binding of cooked fish was determined in combination with (a) sodium, calcium, potassium and isoelectric form of soy protein isolate; (b) sodium and calcium whey protein concentrate; and (c) sodium caseinate. The sodium proteins were added at 0%, 2%, and 5% level, the other proteins at 0% and 2% level. Water binding was determined with a gravimetric adaptation of the filter paper press method. All proteins increased the water binding of cooked fish. The fresh and 2‐yr old samples of sodium soy proteinate were significantly better water binders than the same proteinate aged for 8 yr. The ions associated with the soy and whey proteins did not affect the water binding significantly. Sodium soy proteinate and sodium caseinate were both better water binders than the sodium whey proteinate.
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